Friday, December 4, 2009

well, my pledge on monday to blog more has fallen flat...but this week i: took a sewing class and made a pillow; went on lots of hikes; worked out; did yoga; experimented with agave and baking; and played with a two year old. not much time for sitting in front of the computer.

my friends moved here from new york this week and they {and their two year old} are staying with us until their moving truck arrives. we're joking that now that they left brooklyn and moved to los angeles, they are canyon people. so...i made some really hippie cupcakes and called them "canyon cupcakes." i'm trying to go off sugar and i'm allergic to dairy & eggs, so that means a lot of vegan cooking. this week, i experimented with replacing sugar with agave in cupcakes and the results were pretty tasty. although, as you can see from the photo, they are not the prettiest cupcakes...but heck, they're canyon cupcakes! they look like the brown hills of the canyon...

so, they are named canyon cupcakes in honor of my recent new yorker transplant friends. i amended the recipe from my favorite cookbook ever Calci-Yum! by david & rachelle bronfman. hope you enjoy! {sorry, esb, not gluten-free! i know you're disappointed given how much you *love* cupcakes! i'll experiment with that next time.}

4. make frosting: in a food processor or blender, combine all the ingredients; blend until creamy {you may want to add more almond or peanut butter if needed to thicken}. transfer to small bowl and refrigerate from 1 hour. when frosting has become firm, it's ready to spread.